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Marszałek K, Szczepańska J, Starzonek S, Woźniak Ł, Trych U, Skąpska S, Rzoska S, Saraiva JA, Lorenzo JM, Barba FJ. Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13034] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Krystian Marszałek
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Justyna Szczepańska
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Szymon Starzonek
- Labolatory of Ceramics and GlassInstitute of High Pressure Physics of the Polish Academy of Sciences Warsaw Poland
| | - Łukasz Woźniak
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Urszula Trych
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Sylwia Skąpska
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology Warsaw Poland
| | - Sylwester Rzoska
- Labolatory of Ceramics and GlassInstitute of High Pressure Physics of the Polish Academy of Sciences Warsaw Poland
| | - Jorge A. Saraiva
- Department of Chemistry, QOPNAUniversity of Aveiro Aveiro Portugal
| | - Jose M. Lorenzo
- Department of Food Science and TechnologyCentro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia Ourense Spain
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of PharmacyUniversitat de València València Spain
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102
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Rodríguez-Seoane P, Díaz-Reinoso B, González-Muñoz MJ, Fernández de Ana Portela C, Domínguez H. Innovative technologies for the extraction of saccharidic and phenolic fractions from Pleurotus eryngii. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.062] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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103
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104
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Balthazar CF, Santillo A, Guimarães JT, Bevilacqua A, Corbo MR, Caroprese M, Marino R, Esmerino EA, Silva MC, Raices RSL, Freitas MQ, Cruz AG, Albenzio M. Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality. ULTRASONICS SONOCHEMISTRY 2019; 51:241-248. [PMID: 30377079 DOI: 10.1016/j.ultsonch.2018.10.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/06/2018] [Accepted: 10/12/2018] [Indexed: 06/08/2023]
Abstract
The objective of this study was to evaluate the effect of ultrasound treatment on the microbiological quality, protein and free amino acid profile of fresh and frozen stored semi-skimmed sheep milk. Milk was treated as fresh or frozen and stored up to one, three and six months. Output power time and pulse time were the parameters combined to design four different ultrasound (US) treatments: power 78 W and duration 6 min (US1); power 78 W and duration 8 min (US2); power 104 W and duration 4 min (US3) power 104 W and duration 6 min (US4). Pulse duration was of 4 s for each treatment. Sample US1 was discarded due to non effectiveness of US treatment, while other samples showed interesting results. Also, it was verified a frost effect on microorganisms in all samples which were frozen before treatment. No relevant change was reported on amino acid profile. The study showed promising results: the ultrasound treatment inactivated or eliminated the studied contaminant bacteria in semi-skimmed sheep milk, while maintained acceptable amount of lactic bacteria, which could be advantageous for dairy products processing.
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Affiliation(s)
- Celso F Balthazar
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonella Santillo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Antonio Bevilacqua
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Maria Rosaria Corbo
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Mariangela Caroprese
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Rosaria Marino
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Marzia Albenzio
- University of Foggia (UNIFG), Department of the Science of Agriculture, Food and Environment (SAFE), Via Napoli 25, 71122 Foggia, Italy.
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105
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Zhang Y, Wei J, Yuan Y, Chen H, Dai L, Wang X, Yue T. Bactericidal effect of cold plasma on microbiota of commercial fish balls. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.01.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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106
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High-pressure assisted enzymatic proteolysis of kidney beans protein isolates and characterization of hydrolysates by functional, structural, rheological and antioxidant properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.074] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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107
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Kim SY, Bang IH, Min SC. Effects of packaging parameters on the inactivation of Salmonella contaminating mixed vegetables in plastic packages using atmospheric dielectric barrier discharge cold plasma treatment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.020] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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108
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Ucak I, Gokoglu N, Kiessling M, Toepfl S, Galanakis CM. Inhibitory effects of high pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.058] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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109
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Sanz-Puig M, Velázquez-Moreira A, Torres C, Guerrero-Beltrán JÁ, Cunha LM, Martinez A, Rodrigo D. Resistance changes in Salmonella enterica serovar Typhimurium treated by High Hydrostatic Pressure and Pulsed Electric Fields and assessment of virulence changes by using Caenorhabditis elegans as a test organism. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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110
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Žugčić T, Abdelkebir R, Alcantara C, Collado MC, García-Pérez JV, Meléndez-Martínez AJ, Režek Jambrak A, Lorenzo JM, Barba FJ. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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111
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Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes. J CO2 UTIL 2019. [DOI: 10.1016/j.jcou.2018.11.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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112
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Tinello F, Lante A. Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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113
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Bursać Kovačević D, Maras M, Barba FJ, Granato D, Roohinejad S, Mallikarjunan K, Montesano D, Lorenzo JM, Putnik P. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review. Food Chem 2018; 268:513-521. [DOI: 10.1016/j.foodchem.2018.06.091] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 06/14/2018] [Accepted: 06/18/2018] [Indexed: 01/01/2023]
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114
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Xia Q, Green BD, Zhu Z, Li Y, Gharibzahedi SMT, Roohinejad S, Barba FJ. Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice ( Oryza sativa L.) - opportunities for enhancing food quality and health attributes. Crit Rev Food Sci Nutr 2018; 59:3349-3370. [PMID: 29993273 DOI: 10.1080/10408398.2018.1491829] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Brian D Green
- Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Zhenzhou Zhu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.,Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, 46100, Spain
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115
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Xiang Q, Kang C, Niu L, Zhao D, Li K, Bai Y. Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.059] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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116
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Gavahian M, Chen YM, Mousavi Khaneghah A, Barba FJ, Yang BB. In-pack sonication technique for edible emulsions: Understanding the impact of acacia gum and lecithin emulsifiers and ultrasound homogenization on salad dressing emulsions stability. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.039] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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117
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Gómez B, Strozzi I, Barba FJ, Vargas FC, Saraiva JA, Marszałek K, Sobral PJDA, Lorenzo JM. Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800293] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Belen Gómez
- Centro Tecnológico de la Carne de Galicia; rúa Galicia n° 4, Parque Tecnológico de Galicia; San Cibrao das Viñas 32900 Ourense Spain
| | - Isabella Strozzi
- Faculdade de Zootecnia e Engenharia de Alimentos; University of São Paulo; 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga São Paulo 13.635-900 Brazil
| | - Francisco J. Barba
- Nutrition and Food Science Area; Preventive Medicine and Public Health; Food Sciences, Toxicology and Forensic Medicine Department; Faculty of Pharmacy; Universitat de València; Avda. Vicent Andrés Estellés, s/n 46100 Burjassot València Spain
| | - Flávia Carolina Vargas
- Faculdade de Zootecnia e Engenharia de Alimentos; University of São Paulo; 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga São Paulo 13.635-900 Brazil
| | - Jorge A. Saraiva
- QOPNA; Chemistry Department; University of Aveiro; Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; Department of Fruit and Vegetable Product Technology; 36 Rakowiecka St. Warsaw 02532 Poland
| | - Paulo José do Amaral Sobral
- Faculdade de Zootecnia e Engenharia de Alimentos; University of São Paulo; 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga São Paulo 13.635-900 Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia; rúa Galicia n° 4, Parque Tecnológico de Galicia; San Cibrao das Viñas 32900 Ourense Spain
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118
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Tinello F, Mihaylova D, Lante A. Effect of Dipping Pre-treatment with Unripe Grape Juice on Dried “Golden Delicious” Apple Slices. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2186-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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119
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Abstract
The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories. While NOVA studies associate PF with decreased nutrient density, other classifications find nutrient-dense foods at all levels of processing. Analyses of food intake data using NOVA show UPF provide much added sugars. Since added sugars are one criterion for designation as UPF, such a proof demonstrates a tautology. Avoidance of foods deemed as UPF, such as wholegrain/enriched bread and cereals or flavoured milk, may not address obesity but could decrease intakes of folate, calcium and dietary fibre. Consumer understanding and implementation of NOVA have not been tested. Neither have outcomes been compared with vetted patterns, such as Dietary Approaches to Stop Hypertension, which base food selection on food groups and nutrient contribution. NOVA fails to demonstrate the criteria required for dietary guidance: understandability, affordability, workability and practicality. Consumers’ confusion about definitions and food categorisations, inadequate cooking and meal planning skills and scarcity of resources (time, money), may impede adoption and success of NOVA. Research documenting that NOVA can be implemented by consumers and has nutrition and health outcomes equal to vetted patterns is needed.
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120
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Liao X, Li J, Muhammad AI, Suo Y, Ahn J, Liu D, Chen S, Hu Y, Ye X, Ding T. Preceding treatment of non-thermal plasma (NTP) assisted the bactericidal effect of ultrasound on Staphylococcus aureus. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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121
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Mcloughlin AG, Walker PL, Wytinck N, Sullivan DS, Whyard S, Belmonte MF. Developing new RNA interference technologies to control fungal pathogens. CANADIAN JOURNAL OF PLANT PATHOLOGY 2018; 40:325-335. [PMID: 0 DOI: 10.1080/07060661.2018.1495268] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/25/2018] [Indexed: 05/26/2023]
Affiliation(s)
- Austein G. Mcloughlin
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
| | - Philip L. Walker
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
| | - Nick Wytinck
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
| | - Daniel S. Sullivan
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
| | - Steve Whyard
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
| | - Mark F. Belmonte
- Department of Biological Sciences, University of Manitoba, 50 Sifton Road, Winnipeg, Manitoba R3T 2N2, Canada
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122
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123
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Iftikhar, Tan H, Zhao Y. Enriching β-carotene from fatty acid esters mixture of palm oil using supercritical CO2 in the silica-packed column. J CO2 UTIL 2018. [DOI: 10.1016/j.jcou.2018.04.028] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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124
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Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage. Food Chem 2018; 268:279-286. [PMID: 30064759 DOI: 10.1016/j.foodchem.2018.06.109] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 06/19/2018] [Accepted: 06/20/2018] [Indexed: 01/04/2023]
Abstract
The impact of supercritical carbon dioxide (SCCD) (10-60 MPa/45 °C/30 min) and subsequent 10 weeks storage at 4 °C on polyphenol oxidase (PPO), peroxidase (POD) activities, phenolic profile, vitamin C, sugars, physicochemical properties of cloudy apple juices was investigated. No significant changes in sugars and total polyphenols were observed, whereas significant degradation (≈28%) of vitamin C and individual polyphenols (≈18%) was noted after SCCD treatment. After 4 weeks storage only 34% of vitamin C was retained and no vitamin C was detected after this time. Ten weeks of storage caused hydrolysis of sucrose in 15%, whereas degradation of individual polyphenols ranged from 43 to 50% depending on the pressure applied. The highest pressure was applied the highest retention of polyphenols was observed. The lightness of juice significantly increased by 15% after SCCD and decreased during storage. Moreover, the synergistic effect of both enzymes with chlorogenic acid and catechol was found.
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125
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Lorenzo JM, Mousavi Khaneghah A, Gavahian M, Marszałek K, Eş I, Munekata PES, Ferreira ICFR, Barba FJ. Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Crit Rev Food Sci Nutr 2018; 59:2879-2895. [DOI: 10.1080/10408398.2018.1477730] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Mohsen Gavahian
- Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, ROC
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Paulo E. S. Munekata
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, Jardim Elite, Pirassununga, São Paulo, Brazil
| | - Isabel C. F. R. Ferreira
- Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Campus de Santa Apolonia, Bragança, Portugal
| | - Francisco J. Barba
- Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda.Vicent Andrés Estellés, Burjassot, València, Spain
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126
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Liu C, Grimi N, Lebovka N, Vorobiev E. Effects of preliminary treatment by pulsed electric fields and convective air-drying on characteristics of fried potato. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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127
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Atuonwu JC, Tassou SA. Model-based energy performance analysis of high pressure processing systems. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.02.017] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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128
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Budaraju S, Mallikarjunan K, Annor G, Schoenfuss T, Raun R. Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets. Food Chem 2018; 266:31-37. [PMID: 30381191 DOI: 10.1016/j.foodchem.2018.05.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 05/23/2018] [Accepted: 05/24/2018] [Indexed: 12/20/2022]
Abstract
In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160-800 W, 30-120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.
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Affiliation(s)
- Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Tonya Schoenfuss
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Roger Raun
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA
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129
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Xia Q, Wang L, Li Y. Exploring high hydrostatic pressure-mediated germination to enhance functionality and quality attributes of wholegrain brown rice. Food Chem 2018; 249:104-110. [DOI: 10.1016/j.foodchem.2018.01.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 12/31/2017] [Accepted: 01/01/2018] [Indexed: 02/07/2023]
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130
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Gharibzahedi SMT, Roohinejad S, George S, Barba FJ, Greiner R, Barbosa-Cánovas GV, Mallikarjunan K. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.014] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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131
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Eş I, Mousavi Khaneghah A, Barba FJ, Saraiva JA, Sant'Ana AS, Hashemi SMB. Recent advancements in lactic acid production - a review. Food Res Int 2018; 107:763-770. [DOI: 10.1016/j.foodres.2018.01.001] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 12/31/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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132
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Coutinho NM, Silveira MR, Rocha RS, Moraes J, Ferreira MVS, Pimentel TC, Freitas MQ, Silva MC, Raices RS, Ranadheera CS, Borges FO, Mathias SP, Fernandes FA, Rodrigues S, Cruz A. Cold plasma processing of milk and dairy products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.02.008] [Citation(s) in RCA: 144] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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133
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Xia Q, Li Y. Mild high hydrostatic pressure pretreatments applied before soaking process to modulate wholegrain brown rice germination: An examination on embryo growth and physicochemical properties. Food Res Int 2018; 106:817-824. [PMID: 29579992 DOI: 10.1016/j.foodres.2018.01.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2017] [Revised: 01/05/2018] [Accepted: 01/20/2018] [Indexed: 12/23/2022]
Abstract
This investigation aimed to examine the effects of a novel processing pattern, combining high hydrostatic pressure (HHP) with germination, on the embryo growth and physicochemical characteristics of wholegrain brown rice (WBR). WBR grains were firstly subjected to mild HHP stress (30-90 MPa/5 min) and then incubated at 37 °C for 52 h for obtaining germinated samples (GBR). The results showed that HHP shock resulted in a delayed embryo growth of WBR grains, maintaining acceptable sprouting rates ranging from 65% to 76% when germination was finished. The contents of gama-aminobutyric acid in GBR were greatly increased responding to HHP stress, showing pressure intensities dependent. Total digestible and resistant starch contents in samples stressed at 60/90 MPa were decreased, mainly associated with high pressure-induced amorphization as revealed by SEM imaging and FTIR, which promoted starch hydrolysis during germination. Besides, the levels of zinc and iron were influenced by HHP pretreatments due to the high pressure-mediated degradation behavior for phytic acids. The storability of HHP-stressed GBR grains was significantly enhanced through reducing free fatty acids formation and maintaining color stability during a storage testing. These results obtained from the current work demonstrated that mild HHP stress pretreatment prior to germination process could be used as a promising strategy to modulate certain physicochemical characteristics of WBR products.
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Affiliation(s)
- Qiang Xia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
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134
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Mir SA, Shah MA, Mir MM, Dar B, Greiner R, Roohinejad S. Microbiological contamination of ready-to-eat vegetable salads in developing countries and potential solutions in the supply chain to control microbial pathogens. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.10.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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135
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Kultur G, Misra NN, Barba FJ, Koubaa M, Gökmen V, Alpas H. Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods. Journal of Food Science and Technology 2018; 55:985-991. [PMID: 29487440 DOI: 10.1007/s13197-017-3011-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2017] [Accepted: 12/18/2017] [Indexed: 11/28/2022]
Abstract
The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit purée based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 °C. HHP application at 400 MPa, 45 °C for 15 min ensured complete inactivation (about 6 log10) of total mesophilic aerophiles, as well as yeasts and molds. No furan was detected in HHP processed products. Thus, the key advantage of HHP over thermal processing is the ability to achieve commercially acceptable microbiological inactivation while avoiding the formation of processing contaminants such as furan.
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Affiliation(s)
- Gulcin Kultur
- 1Republic of Turkey Ministry of Food, Agriculture and Livestock, Eskisehir Road 9th Km Lodumlu, Ankara, Turkey
| | - N N Misra
- Nutrition and Technology Solutions, Research & Development, General Mills India Pvt Ltd, Mumbai, 400079 India
| | - Francisco J Barba
- 3Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain
| | - Mohamed Koubaa
- 4Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, Sorbonne Universités, CS 60319, 60203 Compiègne Cedex, France
| | - Vural Gökmen
- 5Food Quality and Safety Research Group, Department of Food Engineering, Hacettepe University, Ankara, 06800 Turkey
| | - Hami Alpas
- 6Department of Food Engineering, Middle East Technical University, Ankara, 06800 Turkey
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136
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Roselló-Soto E, Poojary MM, Barba FJ, Koubaa M, Lorenzo JM, Mañes J, Moltó JC. Thermal and non-thermal preservation techniques of tiger nuts' beverage “horchata de chufa”. Implications for food safety, nutritional and quality properties. Food Res Int 2018; 105:945-951. [DOI: 10.1016/j.foodres.2017.12.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 12/06/2017] [Accepted: 12/08/2017] [Indexed: 12/17/2022]
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137
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Şahin S, Elhussein E, Bilgin M, Lorenzo JM, Barba FJ, Roohinejad S. Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea
) leaf. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13604] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Selin Şahin
- Engineering Faculty, Department of Chemical Engineering; Istanbul University; 34320 Avcilar Istanbul Turkey
| | - Elaf Elhussein
- Engineering Faculty, Department of Chemical Engineering; Istanbul University; 34320 Avcilar Istanbul Turkey
| | - Mehmet Bilgin
- Engineering Faculty, Department of Chemical Engineering; Istanbul University; 34320 Avcilar Istanbul Turkey
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia no 4, Parque Tecnológico de Galicia, San Cibrao das Viñas; 32900 Ourense Spain
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Science and Nutrition; University of Minnesota; St. Paul Minnesota
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
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138
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Fundamental interfacial mechanisms underlying electrofreezing. Adv Colloid Interface Sci 2018; 251:26-43. [PMID: 29289337 DOI: 10.1016/j.cis.2017.12.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 11/19/2017] [Accepted: 12/03/2017] [Indexed: 11/24/2022]
Abstract
This article reviews the fundamental interfacial mechanisms underlying electrofreezing (promotion of ice nucleation via the application of an electric field). Electrofreezing has been an active research topic for many decades, with applications in food preservation, cryopreservation, cryogenics and ice formation. There is substantial literature detailing experimental and simulations-based studies, which aim to understand the complex mechanisms underlying accelerated ice nucleation in the presence of electric fields and electrical charge. This work provides a critical review of all such studies. It is noted that application-focused studies of electrofreezing are excluded from this review; such studies have been previously reviewed in literature. This review focuses only on fundamental studies, which analyze the physical mechanisms underlying electrofreezing. Topics reviewed include experimental studies on electrofreezing (DC and AC electric fields), pyroelectricity-based control of freezing, molecular dynamics simulations of electrofreezing, and thermodynamics-based explanations of electrofreezing. Overall, it is seen that electrofreezing can enable disruptive advancements in the control of liquid-to-solid phase change, and that our current understanding of the underlying mechanisms can be significantly improved through further studies of various interfacial effects coming into play.
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139
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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140
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Castelló ML, Pariente G, Andrés A, Ortolá MD. Evaluation of strategies for preservation of microalgae
Chlorella. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. L. Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022Valencia Spain
| | - G. Pariente
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022Valencia Spain
| | - A. Andrés
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022Valencia Spain
| | - M. D. Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022Valencia Spain
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141
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Putnik P, Barba FJ, Lorenzo JM, Gabrić D, Shpigelman A, Cravotto G, Bursać Kovačević D. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility. Compr Rev Food Sci Food Saf 2017; 16:1345-1358. [PMID: 33371593 DOI: 10.1111/1541-4337.12310] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2017] [Revised: 08/11/2017] [Accepted: 08/17/2017] [Indexed: 01/03/2023]
Abstract
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy, Univ. de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/ Galicia, 4, 32900 San Ciprián de Viñas, Ourense, Spain
| | - Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Inst. of Technology, Haifa, 3200003, Israel
| | - Giancarlo Cravotto
- Dipt. di Scienza e Tecnologia del Farmaco, Univ. of Turin, Via P. Giuria 9, Turin 10125, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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142
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Barba FJ, Putnik P, Bursać Kovačević D, Poojary MM, Roohinejad S, Lorenzo JM, Koubaa M. Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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143
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Poojary MM, Dellarosa N, Roohinejad S, Koubaa M, Tylewicz U, Gómez-Galindo F, Saraiva JA, Rosa MD, Barba FJ. Influence of Innovative Processing on γ-Aminobutyric Acid (GABA) Contents in Plant Food Materials. Compr Rev Food Sci Food Saf 2017; 16:895-905. [DOI: 10.1111/1541-4337.12285] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/12/2017] [Accepted: 06/14/2017] [Indexed: 12/11/2022]
Affiliation(s)
- Mahesha M. Poojary
- Dept. of Food Science; Univ. of Copenhagen; Rolighedsvej 26 1958 Frederiksberg C Denmark
- with Discipline of Laboratory Medicine, School of Health and Biomedical Sciences; RMIT Univ.; 3083 Bundoora Australia
- also with Chemistry Section, School of Science and Technology; Univ. of Camerino; via S. Agostino 1 62032 Camerino Italy
| | - Nicolò Dellarosa
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
| | - Shahin Roohinejad
- Dept. of Food Technology and Bioprocess Engineering, Max Rubner-Institut; Federal Research Inst. of Nutrition and Food; Haid-und-Neu-Straße 9 76131 Karlsruhe Germany
- with Burn and Wound Healing Research Center, Div. of Food and Nutrition; Shiraz Univ. of Medical Sciences; Shiraz Iran
| | - Mohamed Koubaa
- Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu; Univ. de Technologie de Compiègne; CS 60319 60203 Compiègne Cedex France
| | - Urszula Tylewicz
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
| | - Federico Gómez-Galindo
- Food Technology, Engineering and Nutrition; Lund Univ.; Naturvetarvägen 14 SE- 22362 Lund Sweden
| | - Jorge A. Saraiva
- QOPNA, Chemistry Dept.; Univ. of Aveiro; Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Marco Dalla Rosa
- Dept. of Agricultural and Food Sciences; Univ. of Bologna; Cesena Italy
- Interdepartmental Centre for Agri-Food Industrial Research; Univ. of Bologna; Cesena Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy; Univ. de València; Avda. Vicent Andrés Estellés, s/n 46100 Burjassot València Spain
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